Cajun Style Blackened Catfish |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
This is a recipe handed down to me by my father, and is one of my favorite Cajun-style dishes. I hope you enjoy it as much as I do. I am currently attempting to figure out a way to cook this dish on the George Foreman Grill; stay tuned for the results! Ingredients:
1 lb boneless catfish fillet |
1 teaspoon black pepper |
1 teaspoon garlic powder |
1 teaspoon onion powder |
1 teaspoon paprika |
1 teaspoon parsley flakes |
1 teaspoon ground red pepper |
1 teaspoon salt |
1/2 teaspoon oregano |
1/2 teaspoon thyme |
butter or oil (for cooking) |
Directions:
1. NOTES: You MUST use butter or oil; margarine will not work.
2. A large cast-iron skillet works best for this, but any large non-stick skillet will work.
3. This recipe will work with nearly any type of boneless fish fillets, but catfish seems to be one of the tastiest.
4. This recipe produces a LOT of smoke, so make sure you have a good vent above your stove, or open some doors and/or windows.
5. Mix all dry ingredients together.
6. Coat fillets evenly with mixture.
7. Heat small amount of butter or oil in skillet until hot.
8. Place fillets in skillet.
9. Cook 3-5 minutes on each side.
10. Change butter or oil if it gets too black.
|
|